Step 1

Preheat the oven to 350° Fahrenheit. Grease a 10-inch springform with butter and sprinkle with a light dusting of flour. Set aside.

Step 2

Use a small bowl and combine sliced almonds and granulated sugar. Set aside

Step 3

Add eggs and powdered sugar to a large mixing bowl and beat with a hand mixer (or stand mixer) using the whisk attachment for about 5 minutes. Begin at medium speed and gradually increase to medium-high speed. The batter should be several shades lighter.

Step 4

Add in flour, baking powder, and salt. Continue to beat on medium speed until well combined. Pour the batter into the pre-greased springform.

Step 5

Drizzle the batter with sugary almonds and bake for 30 minutes at 350° Fahrenheit. Use a wooden toothpick to check for doneness. Allow the cake to cool.

Step 6

Combine instant pudding mix with heavy cream and whole milk. Beat until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.

Step 7

Use a serrated knife to slice the cake horizontally. Spread the filling on top of the bottom layer and place the top layer back. Serve and enjoy